Roast Asparagus and Red Onion with Grains and a Poached Egg
After a week or so of total indulgence at a couple of weddings and a trip to Belfast, I am firmly back on the health wagon and looking to undo some of the damage! Cue plenty of fruit and veg, less carbs and lots of protein...
This is a great breakfast/brunch/lunch dish, packed with nutrients and, most importantly, lots of delicious ingredients. With a hint of the Mediterranean, the dressing has lemon, garlic, olive oil, capers and parsley. The asparagus and red onion are roasted until almost charred and crispy, but still maintaining their sweetness and then the perfectly poached egg on top adds the ultimate luxury - a runny yolk!
Roast Asparagus and Red Onion with Grains and a Poached Egg
1 lemon
2 eggs
Heat the oven to 210C/Gas 6½. Line a baking sheet with foil and scatter the red onions over the top, drizzle with half the oil and season well. Roast in the oven for 5 minutes while you prepare the asparagus.
Combine the juice of half the lemon with the garlic and the rest of the oil in a large bowl. Add the asparagus and toss to coat, then season well. Take the onion out of the oven, push the onions to one half and then put the dressed asparagus on the other. Roast for a further 20 minutes.
Cook the grains to packet instructions then put in a large mixing bowl. Add the roasted veg, capers, parsley, olives and flaxseed, squeeze over the rest of the lemon juice and then toss to combine.
Meanwhile, place a pan of boiling water over a medium heat. Season with salt and then break the two eggs gently into the water. Leave to simmer gently for 2 minutes then remove with a slotted spoon to a piece of kitchen paper.
To serve, divide the warm salad between two shallow bowls, place a poached egg on top of each and season with salt and pepper.
Roast Asparagus and Red Onion with Grains and a Poached Egg
Serves 2
1 lemon
1 garlic clove, crushed into a paste
2 tbsp olive oil
200g fine asparagus, halved lengthways
1 red onion, thinly sliced
1 x packet microwave grains (I used pearl parley)
1 tbsp capers, rinsed and finely chopped
1 tbsp fresh parsley, finely chopped
small handful black olives, pitted and sliced
2 tsp flaxseed2 eggs
sea salt and freshly ground black pepper
Heat the oven to 210C/Gas 6½. Line a baking sheet with foil and scatter the red onions over the top, drizzle with half the oil and season well. Roast in the oven for 5 minutes while you prepare the asparagus.
Combine the juice of half the lemon with the garlic and the rest of the oil in a large bowl. Add the asparagus and toss to coat, then season well. Take the onion out of the oven, push the onions to one half and then put the dressed asparagus on the other. Roast for a further 20 minutes.
Cook the grains to packet instructions then put in a large mixing bowl. Add the roasted veg, capers, parsley, olives and flaxseed, squeeze over the rest of the lemon juice and then toss to combine.
Meanwhile, place a pan of boiling water over a medium heat. Season with salt and then break the two eggs gently into the water. Leave to simmer gently for 2 minutes then remove with a slotted spoon to a piece of kitchen paper.
To serve, divide the warm salad between two shallow bowls, place a poached egg on top of each and season with salt and pepper.
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